Ingredients

• 500-600g aubergines
• 1 tsp. salt

• 100g rice flour
• 2 eggs, beaten
• 200g potato or corn flour
• 1 tsp. five spice
• pinch salt and white pepper
• oil for deep frying

• 1 garlic clove, finely chopped
• 2 tsp. ginger, finely chopped
• 2 tsp. five spice
• 1 tbsp. dried shrimps, soaked in boiling water (or vegetarian option use chopped chestnuts)
• 200g minced pork (or vegetarian option use tofu and shitake mushrooms)
• 1 spring onion, finely chopped
• 1 tbps soy sauce
• 1 tsp. shaoshing wine or dry sherry
• 1 tsp. caster sugar
• pinch salt and white pepper

Method

1. Aubergines: Slice the aubergines width wise into slices around 2cm thick. Make an incision half way down the side of the slices and cut so as to create a pouch for the stuffing so as not to break through the flesh. Lay them on a tray and sprinkle with salt, to remove some of the bitter juices. Set the slices aside while you prepared the stuffing.
2. Stuffing: Place the stuffing in a blender and process it until you have a smooth mixture or finely chop all the ingredients and combine together in a bowl.
3. To Fill Aubergines: Pat dry the aubergine slice with paper toweling. Take teaspoonful of the stuffing and carefully fill the pouches (try not to break the flesh and don't overfill them).
4. To Cook: Heat oil in a wok or deep fryer to 180-190°C. Combine the potato or corn flour, five spice and salt and pepper in a bowl. Place the egg yolks in a separate bowl and the rice flour in a third bowl. Toss the aubergine slices in the rice flour then coat them in the egg and finely cover them well in the flour. Deep fry a few slices at a time in the preheated oil for 2-3 minutes turning them over halfway through cooking, until they are crisp and golden brown. Remove the aubergine from the oil and keep them warm while you cook the remaining slices.
5. To Serve: Distribute the slices among 4-6 plates and serve them with a small bowl of soy sauce or with 50% soy sauce and 50% red wine vinegar combined.